This tasty turkey burger is loaded with creamy Brie cheese, sweet cranberry sauce and crisp Fuji apples, and served up slider-style on a mini 7-grain wheat bun with fig preserves.
Around here we typically stick to burgers of the veggie variety, but after trying the jumbo Apple Berry and Brie Turkey burger at The CowFish Burger and Sushi bar [oh yes, that combo exists!] I’ve been dreaming up an easy peasy copycat. I’m not sure what prompted me to order it in the first place, since I typically beeline straight for the sushi and fried pickles without hesitation. Alas, as I perused the menu this particular day, the little voice inside my belly squealed “I want it! I need it! Oh baby, oh baby!” Yes my stomach quotes movies, doesn’t yours?
“I’ll have the turkey burger” popped out of my mouth before I could give it a second thought. I quickly added “and a sushi roll too!” I’m not one to be within the vicinity of sushi and not partake in it’s deliciousness. I assumed I would pawn half of my burger on Paul and keep the roll to myself but after the first bite of that apple berry brie insanity I knew anihilation was imminent. I barely came up for air, it all happened so fast. We split the sushi roll as I gushed and proclaimed “I AM SO MAKING THAT WHEN WE GET HOME!“
Apple, Berry, and Brie Turkey Burger Sliders
I know I’m overly confident in my meals, but you guys know I’m not one to steer you wrong when I say these are even better than the original! I think they were basically destined to be mini, because how else could you get all of those glorious flavors into each bite!? Inconceivable! No one’s mouth is that big, they MUST be mini! Skipping ultra lean turkey in favor of 93% yielded a deliciously juicy burger while the crisp fuji apple, buttery brie, tart cranberry sauce and oh-so-sweet fig preserves took this baby to cloud 9. So. Much. Yum.
- ½ lb ground turkey [93% for best results]
- ¼ cup panko
- ½ TBSP olive oil
- ⅛ tsp garlic powder
- salt and pepper to taste
- 1 TBSP oil for the pan
- 4 small whole grain seeded rolls or buns
- a handful of fresh spinach leaves
- 1 small Fuji apple, cut into thin stackable slices
- 4 slices of brie cheese [approx 1oz each]
- 3-4 TBSP cranberry sauce [recipe here and here]
- 3-4 TBSP fig preserves [I swear by this one]
- Pre-heat oven or toaster oven to 350 degrees F.
- Combine ground turkey, panko, olive oil, garlic power, and salt and pepper [to taste] in a bowl.
- Gently mix with your fingers until just barely incorporated. Overmixing can toughen burgers.
- Divide into four portions and gently form each into a slider-sized patty.
- Heat skillet with around ½-1 TBSP of olive oil to medium high heat. Our burner was set to 7.
- Cook burgers for 2.5 minutes on each side and remove from heat.
- While the burgers are cooking, slice your buns in half [if not already sliced] and brush with butter or oil [optional!] and lightly toast them atop a baking sheet. Since I like my brie melty, I added a thick wedge of brie to the top of each bun, and lightly rubbed the bottom bun with olive oil. They'll be done right around the same time as the burgers, all they need is a few minutes and you're good to go! You can also leave your brie room temperature if you'd prefer to avoid the melty glorious mess that baked brie is known for. I always go melty.
- To assemble, spread each bottom bun with cranberry sauce, thenslap a small pile of spinach on top.
- Next add your turkey burger, and spread it with fig preserves.
- Top with your melty brie top bun and feel free to toss in a toothpick to prevent toppling [blogger trick!]
- Dig in!